1 tsp pure vanilla extract (i used 1 1/2, because ali abarca taught me to always add more vanilla)
1/3 cup unsweetened dutch-process cocoa powder
1/4 cup boiling water
frosting and/or confectioners sugar to put on tops of cupcakes
preheat oven to 350. line muffin tins with paper liners. sift cake flour, baking powder, and salt in bowl. combine milk and cream in separate bowl.
with an electric mixer on medium speed, cream butter and sugar until pale and fluffy. add eggs one at a time, beating until each is incorporated. beat in vanilla. add flour mixture in 3 batches, alternating with 2 additions of the milk mixture. beat until combined.
to make chocolate batter: measure out one cup of batter, transfer to other bowl. combine cocoa and boiling water in a bowl. stir into reserved 1 cup batter.
fill prepared cups with alternating spoonfuls vanilla and chocolate batter, filling each 3/4 full. run toothpick through batter in figure-eight pattern to make swirls. bake, rotating half-way through, until tops are golden and cake tester comes out clean, about 20 minutes. transfer to wire racks to cool completely.
croquettas are a traditional spanish/ cuban food that my grandmother used to make every holiday. i decided to make them this christmas since we haven’t had any in years! the recipe was a bit tricky to follow, but here it is: (this yielded over 100, definitely make smaller batches if you don’t want that many!)
cook chicken first:
1 onion, sliced
8 cloves garlic, minced
8 boneless skinless chicken breasts
preheat oven to 350
put chicken in foil-lined pan
cover chicken with onion and garlic
add salt, pepper, garlic powder, and onion powder to taste
2. cook bacon
3 packages of bacon- bake in oven at 350 until slightly crispy.
3. chicken and bacon
approx. 70 oz chicken broth
4 tbs butter
8 cups sifted all-purpose flour
1 tsp sugar
1 diced, caramelized onion (optional)
cut chicken and bacon into small pieces
put some of mixture into food processor with chicken broth, not too loose
repeat until all of chicken/bacon mixture is blended
put into large pot(s) covered in layer of olive oil and warm over medium heat
sift flour: use approx one cup of flour for every cup of broth used previously
cook mixture until thick
add one heaping teaspoon of salt and one teaspoon sugar
add 4 tbs butter
cook approx 2 minutes more
taste, adjust flavor to your liking
spook into pan, cover with plastic wrap, refrigerate
in addition to posting yummy recipes, i also plan on sometimes posting to this blog with delicious things that i intend to cook some day. lauren, hani, bailey, and i went to egypt for fall break in october (which turned out to be good timing, since things have gotten a little crazier since we left), and ate some of the most delicious food i have ever had. here is some of it!
original recipe found and adapted by erin “the wizard” frankson:
1 cup water
1 1/2 cups sugar
1 tbs vinegar
pinch of salt
directions: cut mangoes into pieces as small as possible, put in large pot and smash. add water and sugar, put on heat until the mixture comes to a rolling boil. let mixture continue to boil until it thickens, about 45 minutes (maybe less if you are not in tanzania and have a real stove). stir/ mash the fruit a bit more every five minutes or so. add vinegar and salt. store in fridge/ freezer.
erin, colleen, and i adapted this recipe and used 2 mangoes, plus a bunch of pineapple. everything was completely fresh and bought locally— the mangoes came from our cafeteria on campus (only 300 shillings each, or about 17 cents!), and the pineapple was a gift from our field professor cha-cha whose brother owns a farm and had too many, or something crazy like that…